Serves 12
45 min
Peanut Butter Banana Flax Muffins
Recipe GLPR6a480a3c565a16
Wholesome breakfast muffins loaded with nutritious flaxseed meal, ripe bananas, and a hint of cinnamon, finished with creamy peanut butter and chocolate shavings. Perfect for meal prep or a quick morning treat.
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Ingredients
¼ cup corn syrup
¼ cup vegetable oil
1 cup milk
¼ cup sugar
2 large eggs
1½ cups all-purpose flour
¾ cup flaxseed meal
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 large ripe bananas, mashed
¼ cup peanut butter
Chocolate shavings for topping
Directions
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a microwave-safe bowl, combine the corn syrup and vegetable oil. Microwave for 30-45 seconds until warmed and easy to blend.
Whisk the milk, sugar, and eggs into the warm corn syrup and oil mixture until well combined and smooth.
In a separate bowl, whisk together the flour, flaxseed meal, baking powder, and cinnamon.
Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
Fold in the mashed bananas, leaving some chunks intact if desired for texture.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake at 350°F for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for 10 minutes before removing.
Top each cooled muffin with approximately 1 teaspoon of peanut butter and a small handful of chocolate shavings. Serve warm or at room temperature.
